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Posted

I have only ever seen one in hand and that was a long time ago. Although interesting to look at and I am sure difficult to make, the one I saw felt unwieldy and clumsy to hold. I am not sure if there was some practical reason for this style but I am guessing it was a fashion thing which, based on the number you see, wasnt hugely successful.

Posted

If you've ever used a kitchen knife that is beveled on one edge and flat on the other, then you know that such blades tend to make a curved cut. In the kitchen, this is annoying. Why this would be desirable in warfare, I'm not sure, but I suspect that Paul is right that it didn't catch on for a reason.

Posted

I think I'd like to own one of these! Perhaps for the rarity factor, not sure how great they are to use but I like them!

 

If anyone has any pictures of any kata shinogi katana or even katakiri ba wakizashi I'd love to see them. I tried google and got lots of katana and wakizashi pics but none of that profile.

 

Does anyone know when these first occured or even who fashioned this style of blade?

Posted

Couldn't this be a kata kiri ba that's been polished down and thus removing the shinogi? By the looks of the bonji it had it's fair share of polishing?

Posted

Jason et al -

You might Google "Oni-Bôcho" for info on a most famous example that surely inspired many copies. FWIW at least a few folks felt this construction cut very well...

-t

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